DAN and Steph Mulheron's dream of starting a family are closer to becoming a reality.

The Hervey Bay couple will chase their food ambitions of a gourmet sausage shop eventually, but their first priority after winning tonight's My Kitchen Rules grand final is to become parents.

The $250,000 grand prize will help the couple, which has suffered from fertility issues, pursue whatever avenues, like IVF, that will help them to have a baby.

"It's the start of our dreams," Steph said.

The Mulherons beat fellow Queenslanders Jake and Elle Harrison in tonight's five-course cook-off by just two points.

Their penchant for planning and organization paid off, with the husband-and-wife duo staying calm throughout the lengthy challenge.

They paid tribute to their home town by using Hervey Bay scallops in their ceviche entrée.

Hard-to-please guest judge Colin Fassnidge praised their second course squab dish as being as good as anything he'd ever tasted in a restaurant.

Aside from their slightly dry flathead sausages, the couple's menu was flawless, ending with a "slam dunk" dessert - Steph's modern take on a mint slice.

"To get a memory from a mouthful, that's all I need to say," Fassnidge said.

The laid-back Hervey Bay battlers won viewers over with their relaxed demeanors, humour and hearty cooking.

"I'm just a tradie, Steph's my little lady, we've got a passion for cooking and look where it's got us," Dan said.

Unlike some other teams who seem to be motivated as much by getting their faces on TV as a love of food, the Mulherons seem to genuinely love cooking together.

The friendly competition between the two Queensland teams in tonight's grand final was a refreshing change from the drama featured earlier in the series from the likes of Ashlee and Sophia.

"If we had to pick one team in the competition to lose to, it would be these two," Jake said.

Dan and Steph's Grand Final Menu:

First course - Hervey Bay scallop ceviche

Second course - Squab with chestnuts and red currant sauce

Third course - Flathead sausage with confit potatoes  and tartar sauce

Fourth course - Lamb roulade with smoked carrots, pearl barley and mint pesto

Fifth course - Chocolate peppermint delice

Total score: 54/60